Recipes, re-invented from cooking shows
Coconut Meringue Nests
Prep. Time:
Baking Time:
Total Time:
2 hours
3 hours
5 hours (plus 4 hours setting time)
Serves:
6 individual nests
Coconut Shell Meringue Nests with Coconut Bavarois and Rum-Soaked Genoise.
Inspired by Dylan's Hollywood Handshake-winning creation. Features realistic coconut shell-shaped meringue nests filled with silky coconut bavarois and rum-soaked genoise, creating multiple textures and tropical flavors.
Ingredients
FOR THE COCONUT SHELL MERINGUE:
4 large egg whites, room temperature
1 cup caster sugar
1/2 cup powdered sugar
1/2 cup unsweetened shredded coconut, finely chopped
1 teaspoon white vinegar
1 teaspoon vanilla extract
Brown food coloring (gel preferred)
FOR THE COCONUT BAVAROIS:
1 packet (2 1/4 tsp) unflavored gelatin
3 tablespoons cold water
1 cup coconut milk (full-fat)
1/2 cup heavy cream
1/3 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream, whipped to soft peaks
3 passion fruits, pulp scooped out
FOR THE RUM-SOAKED GENOISE:
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons melted butter
RUM SYRUP:
1/4 cup water
2 tablespoons sugar
3 tablespoons dark rum
FOR ASSEMBLY:
Additional passion fruit pulp
Toasted coconut flakes
Fresh mint leaves
Instructions
MAKE THE GENOISE SPONGE:
1. Preheat oven to 350°F. Line an 8-inch square pan with parchment.
2. Beat eggs and sugar in a bowl set over simmering water until thick, pale, and tripled in volume, about 8 minutes.
3. Remove from heat and continue beating until completely cool and mixture forms ribbons.
4. Gently fold in flour in two additions, then fold in melted butter.
5. Pour into prepared pan and bake 20-25 minutes until golden and springs back when lightly touched.
6. Cool completely in pan.
PREPARE RUM SYRUP:
7. Boil water and sugar until dissolved, then stir in rum. Cool completely.
8. Cut genoise into small cubes and brush generously with rum syrup. Set aside.
PREPARE THE COCONUT MERINGUE SHELLS:
9. Preheat oven to 225°F. Line baking sheets with parchment paper.
10. Beat egg whites until soft peaks form. Gradually add superfine sugar, beating until stiff, glossy peaks form.
11. Fold in powdered sugar, chopped coconut, vinegar, and vanilla.
12. Add drops of brown food coloring and swirl gently to create natural coconut shell variation.
13. Using a large spoon or piping bag, create nest shapes with hollow centers about 4 inches wide.
14. Build up the sides to create coconut shell appearance.
15. Bake 2.5-3 hours until completely crisp and dry. Cool in oven with door ajar.
MAKE THE COCONUT BAVAROIS:
16. Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes until spongy.
17. Heat coconut milk and 1/2 cup cream in a saucepan until just below simmering.
18. Whisk egg yolks and sugar until pale and thick.
19. Slowly pour hot coconut mixture into yolks, whisking constantly to prevent curdling.
20. Return to saucepan and cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon (170°F). Do not boil.
21. Remove from heat and whisk in bloomed gelatin until completely dissolved. Add vanilla.
22. Strain mixture through fine-mesh sieve and cool over ice bath, stirring occasionally, until slightly thickened but not set.
23. Fold in whipped cream and passion fruit pulp. Refrigerate until set, about 2 hours.
ASSEMBLY:
24. Using a piping bag or spoon, carefully fill each meringue nest with coconut bavarois.
25. Top with rum-soaked genoise cubes for textural contrast.
26. Garnish with fresh passion fruit pulp, toasted coconut flakes, and mint leaves.
27. Serve immediately to maintain meringue crispness.
